Using extra refrigerated pie crust to create a decorative braided edge is a beautiful way to enhance this strawberry pie!
Fresh Strawberry Pie Tips
What's the best way to slice strawberries?
To slice strawberries, carefully remove the leaves with a ¼ teaspoon measuring spoon or a strawberry huller. Place the berry hull side down on a cutting board and cut into slices. Have leftover strawberries to spare? Use them up in these other strawberry dessert recipes
How do you keep strawberry pie crust from getting soggy?
An egg white glaze can stop a soggy crust from forming. Prebake the pie crust as directed and let cool. Brush the crust with a lightly beaten egg white; bake 4 more minutes to set the glaze. Continue with the recipe as directed. Check out more tips for preventing soggy pie crusts
How do you thicken strawberry pie filling?
The cornstarch in this recipe acts as a thickening agent
for the filling. It easily dissolves, doesn’t have an overly starchy flavor or texture and creates the perfect consistency, allowing the pie to hold its shape when slicing.
How do you wash fresh-picked strawberries?
Fresh strawberries should be stored in the crisper drawer of your refrigerator. Do not wash them until you are ready to use them. Then gently toss in a colander under cool, running water. Let the water drain and place on a paper towel-lined sheet pan. Let air dry or pat gently dry with a paper towel. Learn more about how to store strawberries
What are some variations I could make to this recipe?
Try creating a braided crust by cutting a second refrigerated pie crust into 3/8-inch strips. Braid the strips, pressing pieces to seal around the perimeter of the pie crust. Adhere to crust with lightly beaten egg. Need a timesaving variation? Try using whole fresh strawberries and arrange them pointed side up in the pie crust.
1 piece: 264 calories, 7g fat (3g saturated fat), 5mg cholesterol, 125mg sodium, 49g carbohydrate (32g sugars, 2g fiber), 2g protein.